Categories
Appetizers/Snacks Brunch Easy Recipes Indian Streetfood Indo Chinese Mains Side Dishes vegan Vegetarian

Vegetable Manchurian



Sinfully Spicy - Vegetable Manchurian #indochineseIf there has to be a dish that I overindulged on during college days, it has to be Manchurian – chicken, cauliflower, vegetable, dry, gravy, sweet,spicy, salty, you name it and I would raise both my hands. With that extra cash at the end of the month, saved from pocket-money each week, I, along with few other girls could be found in all sorts of street side places in and around the college or hopping onto public transport to far away Dilli Haat.There would be plates of greasy noodles, lightly crispy vegetarian(or not) deep fried dumplings coated in spicy manchurian sauce, gossip, laughter, half-finished assignments and a compulsory side of fruit beer on the table for late lunches.

Sinfully Spicy - Vegetable Manchurian #indochinese

Sinfully Spicy - Vegetable Manchurian #indochineseHaving said that, indeed my appreciation for this ever so popular indo chinese dish stems from those days. Mum hardly made it, for cooking indo chinese at home is slightly redundant when you are living in India because (almost) always you will end up comparing  it with that fantastic taste from the sloppy joints at street side. So while the hotspots around the city are to be held responsible for acclimatization of my appetite towards indo chinese, it was only after I moved to States some five years back that I tried recreating it at home. Take chicken in hot garlic sauce or fried rice, talk gobhi manchurian or spicy schezwan noodles,by the end of the first couple of  months here, I started getting there, developing recipes with the memories of how they should taste in my head and trying to replicate that inside the super hot wok. The fact that the husband shares my love for indo chinese fare in all unison and we kind of got tired of consuming overly sweet chili chickens & hakka noodles tossed with snap peas & broccoli (yikes!) and accepting the fact that the restaurants here just do not get it(or we like to think so!),it was exciting to see those similar tastes turning on our meal tables from our own kitchen.

Sinfully Spicy - Vegetable Manchurian #indochineseWhen you make indo chinese, besides ingredients, bring along a lot of patience to the cutting board. Spend the late afternoon mincing garlic and chopping ginger.Shred those carrots and cabbage finer than you think you would need, sniff and taste that mix of soy sauce with coriander & turmeric and shy away from de seeding those hot chillies, coz boy is this one spicy cuisine or what?This vegetable machurian recipe has stayed in my kitchen for few years now. I often make it on non-meat eating days or when I have a stash of miscellaneous vegetables that need to be used up right away. I would not say that deep-frying them is the best option but then you are not eating fried chicken so its kind of okay.You know what I mean, right?After all, its veggies!

Sinfully Spicy - Vegetable Manchurian #indochinese

Sinfully Spicy - Vegetable Manchurian #indochineseVegetable Manchurian is a widely popular dish of the indo chinese genre. It is nothing by vegetable dumplings in a  ‘Manchurian’ sauce. Do not confuse the origins of  ‘Manchurian’ sauce – it definitely has nothing to do with that region in South East Asia. Creatively put together by chinese who lived in eastern parts of  india for centuries, just imagine it to be an amber-colored, tangy and mildly sweet but hot sauce with hints of indian spices. Indo chinese is what it is due to typical indian condiments – I make it a point to use the brands from indian store for the authentic taste. However, you can confidently do few a substitutions (see notes ) and use your pantry to try this recipe.

Sinfully Spicy - Vegetable Manchurian #indochinese

  1. ngredients (Serves 4)

    For the Manchurian Sauce

    • 1/2 tbsp dark soya sauce (I use Ching’s brand)
    • 2 tbsp chilli- tomato sauce (I use Maggi Hot & sweet)
    • 1/2 tsp honey
    • 1.5 tsp cornstarch +4 tbsp water
    • 3 tbsp pure untoasted sesame oil 
    • 2 tsp fresh ginger, chopped
    • 1 small green chili (use any mild/hot variety)
    • 3 garlic pods, chopped
    • 1/4 cup chopped scallions, white parts
    • 1/4 cup chopped red onion
    • 1 tsp coriander powder
    • 1/4 tsp black pepper powder
    • 1 tsp red chilli powder (or cayenne, adjust to tolerance)
    • 3/4 cup to 1 cup vegetable/chicken stock (depending on consistency of sauce, stock recommended, if not, use water)
    • 1.5 tbsp white vinegar (or to taste)
    • For Garnish – chopped scallions(green parts), ginger, chopped green chillies

    For the Deep fried Vegetable Balls

    • 1 cup finely chopped cabbage
    • 1/2 cup very finely chopped cauliflower
    • 1/2 cup grated carrot
    • 2 tbsp finely chopped scallions(spring onions)
    • 1/4 cup finely chopped green bell pepper
    • 1/4  cup finely chopped green beans
    • 1 small green chilli, minced
    • 1 tsp fresh ginger, minced
    • scant 1/2 tsp Salt
    • 4 tbsp all purpose flour
    • 2 tbsp cornstarch
    • Oil for deep frying

    Method 

    Making the Manchurian Sauce

    In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.

    In a wok/pan , heat up the oil to smoking hot. Add chopped garlic, green chillies & ginger and cook for 1 minute or till you smell the aroma. Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color. Add the coriander & black pepper powder next, stir for 10 seconds and then add the soya sauce mix made earlier.Stir for a minute or so and then add the stock. Simmer for 2-3 minutes  on medium-high heat or till you see bubbles on the sides.Add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce starts to thicken.

    Next, taste & adjust the salt in the sauce. Add the vinegar to the wok and stir everything well.Remove from heat and add the fried vegetable balls to the pan. Dont stir too much with spoon at this point.

    Garnish with chopped green scallions & serve immediately.

    Making the Vegetable Balls

    In a large bowl, mix together all the chopped vegetables. Add salt, mix(do not squeeze) and let sit for (not more than) 10 minutes. Add the all-purpose flour and corn starch next and gently mix together. If you feel that the mixture is on a dry side add a tablespoon or so of water (ideally you will not be needing it since the vegetables leave water from sitting in salt).

    Heat up 2-3 inches of oil in a frying pan on medium high. Shape into small lime size balls and add to the frying pan, Make sure that the oil is not too hot(else the balls will remain raw from inside) or too low (else they will scatter in oil). Fry, turning on all sides to golden dark brown

    Drain the fried vegetable balls on a paper towel before adding to sauce (recipe above).

    Serve immediately with noodles or fried rice.

    Notes :-

    1. Use any vegetables that you like (just do not use potato)coz trust me after frying they will anyhow taste good.
    2. You might be tempted (like me) to use food processor to chop the vegetables but trust me it makes them watery. I recommend chopping them old school -with knife that is.
    3. Substitute dark soya sauce with tamari (for vegan)
    4. Adding tomato – chilli sauce adds extra heat. I get this sauce from indian stores. You can use just plain tomato ketchup or add mix of sriracha & tomato ketchup for a sweet, spicy tangy flavor to the sauce.
    5. The sauce can be made 2-3 hours in advance. Just fry up the vegetable balls and serve when you want to.
    6. If you forsee leftovers, store the sauce and vegetable balls separately. Toss them together just when you want to serve.

    Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Easy Recipes Indian Streetfood Seafood Side Dishes Snacks

Fried Fish



Sinfully Spicy - Fried Fish #northindianMy dad loved to entertain and this would mean as the weekend was approaching,mom would be spending most of her time brainstorming dinner menus. End of the week and the house would be choked with family and friends and even after doing it for several years,I loved the excitement in her gait on saturday mornings when we strolled to the bazaar to get groceries.There would be guests with both vegetarian and non vegetarian choices, not many with special diets but definitely all,secretly,looking forward to her deftly spiced dishes. Many from the near family would sometimes call ahead in the day with requests over the phone while others just warmed their hearts thinking of the surprise that she would bring to the table.Each time, she came up with such a fantastic menu, the array of dishes perfectly complementing each other, each course well thought, most of the food homemade and few not.

Sinfully Spicy - Fried Fish #northindianShe did not choose to make elaborate,time-consuming dishes if the number of guests were many but quite a variety so that everyone could spoon a favorite on their plate. All afternoon, the house smelled of few dozen or so of mutton koftas simmering inside the aluminum pot specifically reserved for cooking on such days of big meals, a show stopper as my dad would say, it was the main dish along side puffy rotis, then, there would be dishes made with paneer ,a must on north indian entertaining menus,a slow cooked side of potatoes, another crowd pleaser, her cinnamon spiced red hued dum aloo and the signature rice pilaf, brought together with ghee criped cumin seeds folded in fragrant basmati,thick, nutty dal tarka, tempered with ghee & scattered with cilantro and served with lemon wedges on side of the bowl. On few occasions, she would tend to a pot of boiling kadhi which by the way was a favorite of almost every aunt I know in the family,while quickly frying up ajwain scented onion pakoras on the side stove at the last moment so that the fritters remained crispy till the guests sat down to eat.

Sinfully Spicy - Fried Fish #northindianIf it were winters, there would be fried seafood as starters,a winter tradition, a family favorite,when the fish season peaks in the bazaars, without a miss, fried,crispy pieces of rohu (fresh water carp) fish were served along with vinegar soaked onion rings and smoking hot green chutney.If my dad got a good deal, few kilos of white pomfret were slid into smoking mustard oil for guests. Quite in contrast to here, growing up, we consumed copious amounts of seafood during the colder months and that’s the reason I crave it every now and then. Every region in India has its own fish fry recipe, in the coastal areas of south india,fresh caught smaller fish are doused in a paste of ground coconut and red chillies before deep-frying while in the eastern parts, in a lightly brit inspired ‘fish & chips’, they fry the marinated fish after a coating of egg and bread crumbs.

Sinfully Spicy - Fried Fish #northindianHowever, mum uses a batter which she tells is my maternal grandfather’s recipe.The marinated fish is coated in a garlic-ginger laced,turmeric hued marinade and then scantly coated in a mix of rice and besan (chickpea) flours.She fondly recollects that during her childhood, my grandfather used to soak the rice a night before and stone grind it the following day to coat the thick,belly pieces of rohu in it and they would sit around the stove waiting in turn to get the piping hot fritter. If you happen to visit my home, mum makes fried fish the same way, she would soak the rice and hand grind it on sil-batta(stone grinder). I have adapted the recipe and use ready-made rice flour to make it quick and equally delicious.

Sinfully Spicy - Fried Fish #northindian

Ingredients (Serves 2-3)

For Marinating 

  • 1 lb fish (I used 4 large tilapia belly pieces cut into half or equivalent weight any small whole fish like pompano or pomfret)
  • 1/2 tsp turmeric powder
  • 1.5 tsp minced garlic
  • 1 tsp fresh minced ginger
  • 3/4 tsp red chilli powder (adjust to tolerance)
  • 1/4 tsp garam masala 
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp mustard oil
  • generous pinch of salt

For Coating

  • 3 tbsp rice flour
  • 1/4 besan (chickpea flour)
  • 1 tsp chaat masala
  • salt to taste (to taste)

For Frying

  • Mustard Oil for frying (substitute with any high smoky point oil)
  • 1/2 tsp methi dana (fenugreek seeds)

For Serving

  • Chaat Masala
  • Onion slices
  • Lemon Wedges

Method

Clean and descale the fish pieces or ask your butcher to do it. Wash under a stream of water and pat them dry with a paper towel. In a flat dish, layer the pieces and add all the ingredients listed under marination. Rub everything with your hands to coat the fish and refrigerate for 1 hour.

15 minutes before ready to fry, take out the fish from the refrigerator and let sit on the kitchen counter. In a bowl, combine the rice flour, besan and chaat masala. Taste a pinch of this mixture before adding additional salt since chaat masala is quite salty, then adjust the salt to taste.

Set 2 inches of mustard oil (or whichever oil your are using) in a heavy bottomed, wide pot or skillet (I use my 10″ cast iron) to heat up on medium flame.While the oil is heating, add the flour mixture to the marinated fish pieces.Mix with hands such that the flour sticks to the fish.Add a light splash of water if needed. We do not want a wet batter. We do not want a thick flour batter to coat the fish, instead just a uneven coating of flour on the fish (similar to coating chicken when deep frying).

Once the oil is hot, about 325 F, add fenugreek seeds to it.Let the seeds crackle.Gently set the coated fish pieces the into hot oil and fry for 3-4  minutes on each side until medium golden brown in color. (this time will be more in case you are using whole fish). Do not fry on very high or very low heat else the fish will get soggy or remain raw inside.
Drain on paper towel and when the fish is still hot, sprinkle more chaat masala. Discard the oil.

Serve immediately with onion slices and lemon wedges and green chutney or any sauce of choice.

Notes

  1. You could use whole small fish (like pomfret,golden pompano,trout, mackerel) or freshwater fish like rohu, katla (indian varieties) or boneless fish fillets ( cat fish, tilapia, cod, mahi-mahi) in this recipe. When using a whole fish, make incisions before you marinate.
  2. Chaat Masala is a hot & tangy blend of spices which is easily available in indian/pakistani stores. If you do not have it, skip and add a little cayenne and crushed black pepper to the flour mix. You could squirt lemon juice for tang once you have finished frying the fish.
  3. Many times, I use the same recipe to fry up fillets and stuff them inside tortillas or roti with coleslaw and serve as fish tacos.
Categories
Appetizers/Snacks Indian Streetfood Indo Chinese Side Dishes Vegetarian

Chilli Gobhi(Cauliflower)



Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseThe week that went by was such a mixed bag. It started when many of my spice jars came tumbling down on the counter while clumsy moi was trying to fetch something from at the back of the rack. Few of them, brought from Kerala (indian state known for its premium spices),travelled with mum last year and I was almost in tears looking at my counter.Hah, actually not! Thankfully, the jars didn’t break and as of now I am sitting on two or three cupfuls of forced homemade spice mixture of sorts which I need to put to use in future.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseThen, my tripod started behaving weird.Out and out.The socket to grip the camera & lens got free and the next day the extension arm won’t stay in place.Before clicking next set of pictures, I have to get a new one now.We will see when that happens because tomorrow we are leaving for a family trip after more than a couple of years since I was pregnant. You can tag along on Instagram in case you want.It has been a long stay at home and I am really looking forward to some time away from cleaning & cooking & solo baby watching.!.Couple of trips got booked in between and got cancelled for some reason or the other, so until I set my toe on that plane, fingers crossed lovelies! Right now,while I am sitting surrounded by ziploc stuffed with cherrios & m&ms,scattered diapers,half packed bags and un ironed clothes,don’t ask me why I am writing a blog post instead. Just don’t.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseMy mum confirmed that she would be visiting us in December this year and I can hardly wait! Then, the weather in the Valley came dropping down. I am loving it since winters are my more favorite of the seasons. I pulled out those leg warmers and those furry, fuzzy coats. Happppy!Then, as always the cold weather succeeded in  pushing me towards heavy deep-fried, robust food and earlier this week, I prepared this super spicy chill gobhi with warm tones of ginger, a strong garlic flavor and kick from chillies for our meatless monday dinner.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseI have written about indo-chinese a couple of times in my previous posts. I often make indo-chinese in our house since there is not much to order from restaurants here. When making vegetarian dishes,though paneer is more popular in India, I find cauliflower as good an option too.This firm vegetable, usually cornered as bland, when coated in spicy batter, deep-fried and with hot sauce tastes meaty and satisfying. And then, technically you are eating a vegetable,so little less guilt.The dish has got some bold, saucy flavors.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochineseThere is not much chinese about this recipe or for that matter any indo-chinese recipe except the use of garlic, soy sauce & vinegar.But certainly it is not a curry and an amazing fusion dish with lots going on- cripsy, spicy, tangy, hints of sweet.Pair this recipe with plain rice, indian fried rice or serve as an appetizer or snack with drinks if you like.

Sinfully Spicy: Chilli Gobhi (Cauliflower) #indochinese

Ingredients (Serves 2-3)

For the Sauce 

  • Kashmiri dry chillies (these give a beautiful color and good amount of heat but use any mild or hot chill variety you like)
  • 2 garlic cloves, roughly chopped
  • 1.5 tsp cornstarch +3 tbsp cold water
  • 4 tbsp canola oil (or vegetable or grapeseed oil)
  • 2 tsp finely chopped fresh ginger
  • 1 fat garlic clove, finely chopped
  • 1-2 Thai bird chillies, finely chopped (adjust quantity of taste, de seed if you like less hot)
  • 3/4 cup finely chopped onions
  • 2-3 scallions, finely chopped
  • 1 tsp dark soy sauce (I use Ching’s brand)
  • 2 tsp tomato chili sauce (I use Maggi Hot & sweet,see notes)
  • 1/2 tsp toasted sesame oil ((optional, this is a really strong flavoring, do not use if you haven’t tasted it before,skip or substitute with untoasted sesame oil for a mellow taste))
  • salt to taste
  • 1/4 tsp garam masala powder
  • 1/4 tsp honey (use agave for vegan to taste, see notes)
  • 1 tbsp distilled white vinegar (or to taste, see notes)
  • Chopped Cilantro, chopped fresh ginger, chopped green chillies for garnish

For Deep Frying 

  • 1 medium cauliflower
  •  1/4 cup all-purpose flour
  • 3 tbsp besan (chickpea flour)
  • 1 garlic clove, grated
  • 1 serrano chilli, finely chopped (de seed if you like less hot)
  • 1/2 tsp dark soy sauce (I use Ching’s brand)
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1/4 -1/3 cup water (or as required to make the batter)
  • Canola Oil for frying (or vegetable oil)

Method

Making the Sauce

Soak the red chillies in warm water for 5-7  minutes. Using your mortar and pestle, make a smooth paste of the soaked chillies and garlic using with 1-2 tbsp of soaking water. You can de seed the chillies if you like less hot. Set aside.

Mix cornstarch with cold water. Set aside

In a wok/wide mouthed pan,heat up the oil to smoking hot. Add chopped garlic & ginger,green chillies and cook for 1 minute or till you smell the aroma. Do not let burn. Next add the onions & scallion.Cook for 2-3 minutes or till light brown in color. Add the chilli-garlic paste that we made earlier and saute till the raw smell is gone, about a minute or so. At any point you feel that the mix is drying or sticking to bottom of the pan, add a splash of water. Add soy sauce next along with tomato chill sauce and sesame oil. Saute for 1-2 minutes.Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens to desired consistency.

Next, taste & adjust the salt. Sprinkle the garam masala, add honey & vinegar and stir everything well. (If you want a thinner sauce add some water right now).Let simmer for another 1 minutes. Put off the heat and let sit while you fry up the cauliflower (recipe below).

Deep Frying the Cauliflower

Cut the cauliflower florets into halves.Do not cut very small else the florets will turn mushy while frying and not hold up in the sauce. Wash thoroughly under running water & let the water drain.Pat the florets completely dry.

In your fryer or in a heavy bottomed wide pan/wok let the 2-3 inches of canola oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth and thick batter.Dip the gobhi florets one by one in the batter and deep fry on low-medium heat till golden brown.Drain on paper towel.

Note – I do not boil the cauliflower before frying. I want the cauliflower to have a bite after deep-frying. However, do not fry the florets on very high heat either else they will be raw from inside.

Warm up the sauce prepared earlier if it gets cold. Gently add the fried cauliflower florets to the sauce and toss. Garnish with chopped ginger, chillies and cilantro if you like. Serve immediately!

Notes :-

  1. I usually make the sauce first and then fry up the cauliflower.This makes sure that the cauliflower stays crisp.If you are making the fritters first, let them stay warm in a 200 degree F oven while you make the sauce)
  2. You can use little tomato paste and sriracha in this recipe if you do not have tomato-chilli sauce.Adjust quantity to liking. Go light on vinegar at the end since the tomato paste is quite acidic.
  3. Adding tomato – chilli sauce adds sweetness too, you can adjust the level of sweet in this recipe either by adding ketchup or honey/agave/sugar.
Categories
Desserts Festival Recipes Indian Streetfood Snacks

Jalebi

Sinfully Spicy: Jalebi #indian Come end of September and its time of autumn festivities for Indians.Hindus all over India celebrate Navratri (nine days of fasting & feasting),worshipping Goddess Durga  in nine pristine forms,each form depicting a virtue . Ramlila is a traditional, nine or ten-day long drama staged during these days in northern india to portray the life events of Lord Rama and his victory over the demon king Ravana.The last day which is a celebration of this triumph is observed as Dusherra.

Sinfully Spicy: Jalebi #indian Year after year we looked forward to Ramlila  days. There would be a nip in the air,schools would be off and bazaars all geared up to witness the hustle and bustle of upcoming festivals.Quite a lot of big and small fairs dotted our town,each locality showcasing its grandeur through decorations,much pomp & show,some having lighted displays,other luring crowds with musicals.Before you go into thinking about a fairyland, the ramlila grounds were dusty and crowded, cramped shoulder to shoulder with people,with flashy neon or fluorescent light banners and the music shows – a cacophony of loudspeakers which sore your ears few minutes into listening but, in those days I LOVED all of that. My enthusiasm could be might low if I visit the fair now but in those days,every evening, dressed our best,we left the house together to visit a new ramlila ground.

Sinfully Spicy: Jalebi #indian Walking through the dimly lit,narrow roads and holding each other’s hand, carrying goodies in the other, we would come back home around midnight from the last day at ramlila,after having witnessed the demon effigies burnt to ashes and the fireworks that followed to cheer the triumph of good over evil.Legs aching due to long waits in the queue for almost everything but stomachs stuffed to content with piping hot jalebis fresh from the halwai stalls and our hands full with knickknacks bought from the toy stalls – bubble guns, imitation bows & arrows, helium balloons, pinwheels and candy.All we chatted about were the rides at the fair and how to make next few weeks to Diwali fun!

Sinfully Spicy: Jalebi #indian Sometimes I feel how growing up, for us the means of entertainment were so uncomplicated.I remember playing on terrace for hours with tiny earthen pots and tea cups bought from the potter stalls at ramleela, on few days we played cricket for hours in the aangan (yard),on most evenings we wandered miles and miles in the park chasing butterflies and bees or hopelessly trying to create colorful illusions with pinwheels. Festivals like HoliDusherra and Diwali were longed for, for months. Mum tells me that I had quite a keen interest in all things culture and mythology.

No computer, no DVDs, no play stations, no just dance, no karaoke. Entertainment did not come out of  LCD screens, it was way real. Sorry for sounding like a grandma but I dare not talk about the simplicity of those days!

Sinfully Spicy: Jalebi #indian Jalebi is the one of the popular mithai which was popular in my part of town on Dusherra, which falls on 3rd Oct this year.For me on this day nothing else will suffice as dessert if it’s not jalebi. Comparable to a funnel cake but eggless and fermented,  jalebi is a crisp, deep-fried maida (flour) batter,soaked in sugar syrup long enough to sweeten it but not let it turn soft. The sugar syrup may or may not be flavored with cardamom, saffron or rosewater. As the fermented batter is piped into the hot oil, it swells and comes sizzling up,changing its color to golden. The crisp concentric fried batter are then dunked in warm sugar and served with cold unsweetened milk or rabdi. However, my favorite way to serve hot jalebis is with dahi (plain unsweetened yogurt).

Ingredients (Makes 20-25 Jalebis)

For the Jalebi

  • 1 cup maida (all-purpose flour)
  • 1.5 tbsp cornstarch
  • 1.5 tbsp besan (fine ground gram flour)
  • 1 tsp yeast
  • 1.5 tbsp melted ghee (use any neutral oil for vegan version)
  • 2 tbsp whole milk plain yogurt, at room temperature (skip for vegan, see notes)
  • 1/8 tsp saffron powder (crush a few saffron threads between palms)
  • 1-2 drops orange food color(optional)
  • 1/4 to 1/3 cup luke warm water + 2-3 tbsp warm water for dissolving yeast (adjust water quantity for right consistency)
  • Canola/Sunflower Oil for frying (You can add 1-2 tbsp ghee to it for a nice aroma)

For the Sugar Syrup

  • 1.5 cup granulated sugar
  • 1 cup water
  • 1-2 green cardamom pods, cracked open or 1/4 tsp green cardamom powder
  • 1/4 tsp saffron threads
  • 1 tsp fresh lemon juice
  • Optional Flavorings – rose water, kewra (screwpine water)

Method

In a small bowl, add of scant pinch of sugar and 2-3 tbsp of warm(not hot) water, dissolve yeast and let sit for 5-8 minutes. Let the yeast bloom (you should see froth on top).If the yeast does not bloom, discard and start the batch again.

Meanwhile, in a large bowl, sift the maida, besan and cornstarch. Add the saffron powder.Using your finger, lightly mix the ghee and yogurt with the flour. Add the bloomed yeast mix, orange food color and slowly add luke warm water to make a smooth,lump free batter. Be doubly sure that the batter has no lumps, it is a very important step. Add the water a little at a time and incorporate.The consistency should be like a thick pancake batter. Cover the bowl with a cling film and set aside in a warm place to ferment for 2-3 hours. (The batter will ferment quickly, about 1-2 hours during summer months but could take longer during winters) Do not disturb it during fermenting.

10-15 minutes before you are ready to fry the jalebis, in a medium,wide pot, bring the sugar and water to a boil. Once the sugar syrup is boiling, reduce the heat, add the cardamom and let simmer for 7-8 minutes so that the syrup thickens up  a bit. We are not looking for any string consistency here but if you take a tiny drop of syrup in between your thumb and pointer finger, it should feel sticky and not watery. Once the sugar has simmered and thickened, add lemon juice, stir and put off the heat.Wait for 2-3 minutes and then if you are using saffron or cardamom powder or any other flavorings, add it to the sugar syrup. Let sit near to where you will fry up the jalebis.

Use the widest pot or wok or pan that you have in your kitchen to fry the jalebis. I use my 12″ skillet.Pour 1-2 inches of oil in it and let heat up on medium heat.

At the end of two hours, the fermented batter will not exactly double up in volume but you would see that it is much more light and fluffy than what we started with. Once fermented, do not mix the batter much. We want it to remain airy and fluffy. Just cut and fold once or twice using a spatula (just the way we handle cake frosting) and pour it into a squeezable bottle with nozzle.  Try to squeeze the batter out of the nozzle, it should come out like a tooth paste from a tube. (see notes for other ways of checking batter consistency). If you feel that the batter is thick, add a little water for the right consistency or if the batter is thin, add a couple of tablespoons of flour and mix gently so that there are no lumps.

To test the right temperature of oil, drop a small quantity batter in the oil, it should come up sizzling to the top but without changing color (if batter changes color, reduce heat and let the oil temperature reduce a bit). Squeeze the batterout of the nozzle, applying constant pressure and making 3-4 concentric circles in the oil and sealing them in the middle.Work from outside towards inside. It takes time and experience to get proper shape and it gets better and better batch after batch. Do not fry more than 4-5 jalebis in a batch. Once you have piped the jalebis in hot oil, in 2-3 seconds they will come floating up, flip and let turn golden on the other side too. Once golden, take out of from the hot oil, tilting the spider or frying spoon so that excess oil is drained.

Add the fried jalebis to the warm (not hot)syrup. Let soak for not more than 25-30 seconds and take out again tilting the ladle to drain excess syrup else they will break and turn soggy.

Fry up all the jalebis and soak in syrup. Serve warm with cold unsweetened yogurt.

Few Tips and Notes:

Indian Cooking especially mithai (sweets) making rides on a lot of approximations and tips and tricks learnt through experience. In our homes, rarely gadgets are used to test the oil or sugar syrup temperatures or times.Lets say we trust our sight and smell senses more when cooking.  Mithai making is an art and gets better with practice. Here are few of the things I have learnt from mum and my own trials.

  • In case you are making the jalebis for vegans, skip the yogurt in the recipe and use a little more water to get the right consistency of the batter.
  • Addition of lemon juice to the syrup prevents crystallization of sugar as well as lends it a mild tart flavor which is typical to jalebis.
  • Adding food coloring to the batter is a choice, if you do not want,skip it. I like to add color because my mum always does and I think it looks nice to the eyes.
  • Usually the batter gets a little runny after fermentation, so its better to keep it on the thickish side before you set it out to ferment. You can always add water later to get the right consistency.
  • One of the ways to check the consistency of batter is to take a large quantity in your hands and try to drop it in the bowl from a height, about 1-2 feet, it should fall is continuously, similar to how a lace or ribbon flows.
  • You could use a Ziploc bag with a hole cut up at the end to make the jalebis, but I find using the squeeze bottle much easier since if you keep on pressing the Ziploc bag, after a few batches, the hole becomes large in size and the jalebis become very very thick.I find the ziploc method quite messy too. The squeezable bottles are available in baking aisle for a couple of dollars. They are much expensive to buy online. But trust me, really easy and work with. Attaching a nozzle to a piping bag works fine too, just keep in mind that the thickness of the jalebis will depend on the nozzle size. Do not use a very big size nozzle since the jalebis will not cook properly inside once fried.
  • While frying, if the temperature of oil is too hot, the jalebis will come up sizzling, the batter will tear or have   bubbles all over, it might every scatter in the oil and jalebis will turn over crisp and not absorb syrup properly. If the oil temperature is too low, the jalebis will remain flat and raw inside. Once you start frying, it will take you 1-2 minutes to know the right temperature of oil, the jalebis should come up within few seconds (2-3secs) of piping into oil and swell as you fry but at the same time do not get too brown. Don’t worry I also had few over brown ones, so you will know when its right.
  • Getting the right shape of the jalebis takes time, they do not have to be precise and perfect but as you make more and more, you will get a hang of it. Just keep in mind to squeeze the bottle/piping bag batter with a constant pressure and work in concentric circles, outside towards inside. Again, practice will help.However, whatever shape they come out,they will taste good.
  • The right texture of the jalebis is crispy on outside, if you take a bite, you will notice the tubular crossection filled with syrup. Without getting more technical,just know that they are not meant to be soft.
  • You will have leftover syrup after the jalebis are soaked. I usually dunk baked bread croutons/slices in them and serve as a snack. You could refrigerate it and use to make gulab jamuns if you like. Also, it can be used  in smoothies or for making beverages too.
  • Jalebis can be stored for 2-3 days. Do not refrigerate. Just store at room temperature. I however, do not recommend or prefer storing them. Make small batches and serve rightaway.
Categories
Desserts Easy Recipes Festival Recipes Indian Streetfood Uncategorized Vegetarian

Kesar Kulfi

Sinfully Spicy : Kesar Kulfi Late Summer. The days are filled with blueberries and peaches and cherries before the seasons changes.This year we had an overdose of summer bounty in the house since most of our produce shopping was from Costco, there was hardly a day when we were out of fruits.May sound impatient, but I want those crunchy sweet tart apples and soft pears and ruby-red  pomegranates and rest these berries till next summer. In lieu of new, I picked up my first fresh figs this summer (yup, it took me five odd years to do that since I moved to the States) and kind of liked them but still didn’t understand the craze. The ones I ate though sweet,had a slightly slimy aftertaste so maybe they were unripe? Sinfully Spicy : Kesar Kulfi Anyhow, the evenings turn up sooner and are much cooler than a past few weeks back.We are having a few rain spells every ten days or so which I am liking a lot since those are rare in this part of the world. I am barely able to decide if the air conditioning should be turned on or not all night even though I am waking up cold for last few days.

Sinfully Spicy : Kesar Kulfi Talking of few weeks back, I broke my blender jar, it came shattering down on our tiled floor.The following day my year old Panini maker gave in as soon as I plugged it in. I smelled smoke and saw a spark. Short circuit. Dang. In the latest, every time I use it, I hear a scratchy sound while our food processor runs,looks like it will join that gang soon. Good lord. Just wondering if all the universe has joined hands against my kitchen equipment or is it really a coincidence?

Sinfully Spicy : Kesar Kulfi The only good thing that happened was this kulfi, laced with saffron threads and sweet cardamom aroma.I badly needed to make something comforting to calm me down.A childhood ice cream treat from the streets,as kids we licked a few sticks each afternoon from the kulfiwalla(vendor) who visited our neighborhood. Needless to say, it was dirt cheap (may be few cents if you convert the currency) but came with huge flavor and texture. Traditionally, whole milk is simmered for hours and hours till it reduces to half its volume, the fat goes up and so does the sugar and protein content.Flavors are then added and its frozen immediately, no churning or custard business needed here.   Sinfully Spicy : Kesar Kulfi As time and occasion permits,these days it also depends on how cranky the toddler is, I use either ways to make kulfi, sometimes I start with whole milk and sometimes with cans of evaporated milk or half and half to shorten the process.  This time, the husband offered to watch the little one and I took the traditional route – just like how mum used to make it at home filled with toil and sweetness of love. Sinfully Spicy : Kesar Kulfi

Ingredients (Serves 6)

  • 5 cups whole milk
  • 1/4 cup mava (milk solids, see recipe here to make your own, omit if you do not have)
  • 1 no 14oz sweetened condensed milk can
  • 2 tbsp fine rice flour + 2-3 tbsp whole cold milk (to dissolve)
  • 1/4 cup almond meal (or any nut of choice)
  • 1 tsp heaping saffron threads+ 1.5 tbsp warm whole milk (to dissolve)
  • 1/4 tsp green cardamom powder
  • Silvered almonds to serve 

Notes

  1. This recipe yields a lightly sweet kulfi (which is how it should be) but you can add more condensed milk or sugar as per taste.
  2. Addition of mava lends the kulfi both richness and a chewy texture but it can be skipped.
  3. Ideally, kulfi is not creamy, rather lightly chewy and grainy.
  4. You could use cornstarch in place of rice flour
  5. Substitute almonds with any kind of nuts (pistachios, cashews)

Method

In a heavy bottomed pot, bring milk to a boil. Once the milk is boiling, reduce heat to low and let cook down with constant stirring. You do not have to stand by the stove but check and stir every 10-12 minutes so that the milk does not stick to the bottom or sides of the pot.You will need to keep on scraping the side of the pot while you stir.  Depending on fat/water content of the milk it could take 3-5 hours for the milk to reduce to half of its volume.

While the milk is cooking, crumble or grate the mava (if using),there should be no lumps. Set aside. Dissolve the rice flour in cold milk and let sit. Crumble up saffron threads between palms of your hands and dissolve in warm milk. Set aside.

Once the milk has reduced, it will be light brownish in color, much thicker in consistency. Add the rice flour slurry to the pot with continual stirring (so that no lumps are formed) and let cook for 5 minutes on low heat . The mixture will thicken further and become smooth. Add the mava next and cook for another 5-8 minutes so that it softens a bit.

Remove from heat. Add the condensed milk, almond meal, dissolved saffron and cardamom powder to the milk mixture and combine well. Let sit to cool down,

Pour into kulfi moulds or popsicle moulds. Freeze for 24 hours with lid on.

Once ready to serve, use a sharp knife to loosen the edges and unmold the kulfi. You could run the mould under a stream of water to loosen it. Serve as it is or sliced up with nuts and falooda (recipe here)

Categories
Easy Recipes Gluten Free Indian Streetfood Indo Chinese one pot meals Rice Dishes Side Dishes Vegetarian

Vegetable Fried Rice

Sinfully Spicy: Vegetable Fried Rice #indochineseWith the summer in full swing, this easy fried rice is suddenly a favorite in the house for quick meals.Combining deeply flavored,saltiness of dark soy sauce with nuttiness from sesame oil, the sweet crunch of fresh vegetables and hints of aroma from indian spices, this rice comes together in no time if you have a big rice portion leftover from last meal. The recipe can be twisted and turned to suit the occasion and the crowd you are serving to – add any assortment of vegetables (or fruits – pineapple, apricots, raisins)and any protein you like. Though a warm bowl is good on its own but I like to make hot chicken or manchurian along side sometimes for a hearty meal.Someone like me who prefers flatbreads to accompany our meals is enjoying it a lot.

Sinfully Spicy: Vegetable Fried Rice #indochinese I had conveniently forgotten but when WordPress wished me a lot many years to fly with them, I realized!! Four summers. It has been four years of sharing little anecdotes of my life and recipes with all of you.Sometimes I wonder how much memories from life back in India and childhood or teens could my mind still retain even though I always thought otherwise. It has been a gratifying journey so far. Thank you for the love and support.This blog has been a wonderful nook to share and connect with all you who are hungry for indian food. Thank you so much for your interest and loving my country’s cuisine.

Sinfully Spicy: Vegetable Fried Rice #indochineseComing back to the recipe, I quite marvel at the brilliant concept of fried rice in asian cuisine. From Thai to Indonesian to Filipino, each fried rice is different yet wonderfully flavored. I have talked about indo chinese cuisine in my past posts and this recipe is another addition to that collection. This indian style fried rice  stems from the chinese variant but the use of spices lend it notes of warmth and aromatic smokiness. I have been making fried rice for many years and have learnt a few things through trial and error. I guess this is the right post to share my little tips with you.

Sinfully Spicy: Vegetable Fried Rice #indochinese

Ingredients (Serves 3-4)

  • 3 tbsp sunflower oil
  • 1 .5 tbsp pure sesame oil
  • 3-4 fat garlic pods, finely chopped
  • 1 Thai green chili, slit
  • 1/3 cup red onion, finely sliced
  • 6 scallion stalks, green & white parts chopped separately
  • 3/4 tsp ginger, minced (adjust to taste)
  • 2 cups shredded/julienned vegetables (I used cabbage, green&red bell pepper, blanched green beans, carrots)
  • 3 cups cooked rice, cold
  • 2 tsp dark soy sauce
  • 1 tsp garam masala
  • scant pinch of turmeric powder
  • 1/2 tsp freshly ground black pepper
  • 3/4 tsp red chili flakes (adjust to tolerance)
  • 3/4 tsp Chilli tomato Sauce (I use this, you could use ketchup or 1/2 tsp tomato paste)
  • Salt to taste
  • 1/2 tbsp white vinegar (adjust to taste)
  • 1.5 tbsp butter, melted (optional, see notes)
  • chopped cilantro

Notes

  • Adding butter at the end may seem a bit unusual, but this is a small secret I learned from the husband who makes some mean fried rice. Try it.
  • The rice from the this recipe has pronounced hints of ginger, you can omit or cut down the quantity if you do not like it.
  • You can vary the ratio of neutral oil to sesame oil based on your liking. You could even cook using either of the oils, I am just sharing the ratio that we prefer.
  • Add tofu, fried egg, pre cooked shrimp,chicken or any kind of protein in the recipe just at the end and warm it through with the rice.

Method

Heat up the sunflower & sesame oils in a wide skillet or pan ( I use 12″) on medium high. Add the garlic and green chili to the oil and sauté for 20-30 seconds or so till you see tiny blisters on the chili skin. Take care that the garlic doesnt burn. Add the red onion next along with white scallion parts. Saute for 2-3 minutes on medium high till the onions soften and begin to turn light brown.At this point add the ginger along with the chopped vegetables.Sprinkle a pinch of salt and let the vegetables cook for 2-3 minutes till they are tender but not mushy and still have a bite. (This time will depend on how thick/thin you have cut the vegetables).

Next turn the heat to lowest possible on your stove and add the cold rice to the pan.Also add the soy sauce,turmeric, garam masala, red chili powder & chili tomato sauce. Toss around so that the rice is covered in all therse . Check and adjust the salt (remember that if you are adding butter at the end, it has salt too). Turn the heat to medium for a minute or so till the rice is warmed through.Do not stir too much

Put off the heat and while the rice is still warm, add the green scallion parts, vinegar, butter(if using) and chopped cilantro. Using fork or chopsticks toss around and serve immediately.

Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Brunch Gluten Free Indian Curry Indian Streetfood Non vegetarian Side Dishes

Tandoori Chicken

Sinfully Spicy - Tandoori Chicken #indianfoodOn evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.

The fastest way to home get to home was through of busy market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.

Sinfully Spicy - Tandoori Chicken #indianfoodThere was is a take out restaurant which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side,their hands stained in spices skewing marinated birds and tikka on to the slender iron bars, and some making rumali roti (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.

Sinfully Spicy - Tandoori Chicken #indianfoodWhen we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicy naan, butter chicken and tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from that night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven around – of celebration, of laughter of cheerful Sunday meals around the table.

Sinfully Spicy - Tandoori Chicken #indianfoodThis recipe  took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearance  than the orange hued you see here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should come along on its own during high heat roasting. In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).

Sinfully Spicy - Tandoori Chicken #indianfood

Ingredients

  • 8 chicken drumsticks  (my package weighed total 2 lb, you could use any dark meat cut)
  • oil for basting
  • For serving – Chaat masala, onion slices, lemon wedges, fresh chopped cilantro.

First Marinade

  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder or cayenne (adjust to tolerance)

Second Marinade

  • 10 black peppercorns
  • 2 black cardamom, seeds only
  • 1 green cardamom, seeds only
  • 2 cloves
  • 8 raw cashews, broken (or use 2 tbsp cashew meal)
  • 1 small twig of cinnamon (see notes)
  • 1/4 cup thick plain yogurt
  • 1″ fresh ginger
  • 4 garlic cloves
  • 1 tbsp garam masala
  • 1.25 tbsp chaat masala
  • 2 tsp kashmiri chilli powder (this lends the color,not the heat)
  • 1/4 tsp turmeric powder
  • pinch of fresh grated nutmeg
  • scant pinch of ajwain seeds
  • 1 tbsp ghee, melted and cooled
  • 1 tsp salt (or to taste)
  • 1/2 tsp good quality saffron threads (optional)

Notes:

  1. Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the west, that’s why I have noted a small quantity, adjust as per taste but do not go overboard.
  2. Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling cardamom. If you do not have it simply skip it.
  3. Chaat Masala is a tangy blend of spices which is used in indian cuisine.In this recipe it makes the marinade thick as well as lends it distinct hints of sharpness & smokiness,if you do not have it, use some lemon juice and a bit of roasted cumin powder in its place. If you want you can order online  or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
  4. You can make the tandoori marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
  5. I recommend not using lean or boneless cuts like chicken breast for making tandoori because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.

Method

Skin the chicken and wash it under a running steam of water. Using paper towels, completely pat the chicken dry.Using a sharp knife, make incisions in the chicken and place in a bowl. Thoroughly rub the chicken with lemon juice, salt and chili powder. Set in the refrigerator.

Lightly crush the the black peppercorns, cardamom seeds, cloves and cinnamon in mortar & pestle.Place them into the blender. Add the cashews, yogurt,ginger, garlic, garam masala, chaat masala, kashmiri chilli powder, turmeric, nutmeg, ajwain, ghee, saffron and salt to the blender.Blend everything very very well till a smooth paste is formed. Refrigerate this paste for 30 minutes for flavors to mix.(If its not very hot, you can leave it on the kitchen counter top else in the fridge so that yogurt does not turn sour)

Mix in the chicken and the marinade and let sit refrigerated for 18-24 hours (at least). This time of marination is really important. You could marinate up to 2 days in advance.

Once ready to cook, leave the chicken pieces out of the refrigerator for about 30 minutes. Line a large baking sheet with aluminum foil (this makes cleaning easy) and set a rack over it. Also, preheat your oven to its highest temperature  (600 F in my case). Place the chicken pieces over the rack and roast for 20 -25 minutes or until done, basting liberally with oil. Use a lot of oil for basting, this is very important for a moist chicken. You will need to open up the oven door and brush the chicken 3-5 times, keep on turning it to cook on all sides. Alternatively you could grill the chicken outdoors,basting it at intervals

Serve hot immediately with chaat masala, onion slices, lemon wedges, fresh chopped cilantro.

Enjoy & Thanks for stopping by!

Categories
Beverages Easy Recipes Gluten Free Indian Streetfood Vegetarian

Aam Pana – Green Mango Drink

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianAs we drove to indian store a few weeks back, I told the husband “Oh I doubt they would have any more”, though secretly,I desired that they had ordered more of these chubby, tart green mangoes which are gateway to aroma and taste of indian summer into my little kitchen. I approached the mango carton first thing though I was there to stock up on green chilies, baby eggplants and curry leaves. I hurriedly tore the plastic bag and started my selection.”She’s a little too excited about them”, I overheard the husband telling the store keeper whose reply made me smile ear to ear,” Will be getting more in few days”.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianThis summer has been rather good as far as seasonal produce goes. Except the blueberries which I climbing the price ladder each week, we are enjoying the bounty a lot. I bought squash and first cherries home over the weekend  but I am more happy that the supply of raw mangoes exported from India will continue in our local store. After pickling, adding them to lentils and chutneys, I also made this drink last week.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indian

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianWhile the raw mangoes were boiling and the cumin was slow roasting, I plucked up few leaves from my potted mint, tore them from the twigs, bathed them in the kitchen sink and set on the counter. My hands started to smell of the herb and a strong aroma filled up the nostrils only to be replaced a few moments later by the sweet-smelling cardamom as I broke open the pod. Suddenly, the kitchen was engulfed in the perfume of herbs and spices. I was at once transported to being a child again, drinking aam pana first thing from the jug in the refrigerator after getting back from school.

Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indianAam (mango) pana/panna is tart, sweet and spicy drink popular in India during the cruel summer months.The recipe is very simple and quick.You could roast or grill the mangoes for a smoky flavor instead of boiling them. Just keep in mind not to overdo the mint, cardamom or cumin since the pronounced taste has to be of the mango here.
Sinfully Spicy - Aam Pana, Green Mango, Mint & Cardamom Drink #indian

Ingredients (Serves 6-8)

  • 5-6 green mangoes,unripe
  • (scant) pinch of hing (asafetida,optional)
  • 2 cups water
  • 1/3 cup sugar (can be increased to 1/2 cup or to taste)
  • 6-7 fresh mint leaves
  • 1 very small green chili (any mild variety will work)
  • 1 green cardamom pod
  • 1/2 tsp (scant) roasted cumin powder
  • 1 tsp kala namak (black salt, adds tang but substitute with salt if you don’t have)
  • Salt to taste
  • Water
  • Crushed ice, mint leaves to garnish

Method

Wash the mangoes and remove their tops, peel them. Place them in a pressure cooker along with hing and 2 cups of water.Close the lid and let cook on medium heat for 1-2 whistles. If you do not have a pressure cooker, you can boil the mangoes in a pot till the flesh is soft. Take off the heat and let cool down till okay to touch.

Meanwhile, finely chop the mint leaves and green chili. You can seed the chili before chopping. Break open the cardamom pod and crush the seeds in a mortar and pestle.

Once the mangoes have cooled a bit, add the sugar to the pot and using your hands squeeze the mangoes till all the flesh falls off and you get hold of the seeds. Discard the seeds and any tough membranes. Add finely chopped mint and chili and using your immersion blender, blend everything. Ideally, the consistency of pana is not smooth, there is mango flesh and bits of mint & chili suspended in the liquid.

Add the cardamom,cumin, kala namak, red chili powder. Mix thoroughly, taste and adjust the salt. Transfer the contents to a beverage holder or a jug and add top with water depending on how dilute you like it.

Chill thoroughly and serve with ice and mint leaves.

Enjoy and Thanks for stopping by!

Categories
Breakfast Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Side Dishes Vegetarian

Chole Paneer

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeChandani Chowk,one of the busiest area in Old Delhi has been around for more than three centuries. Wiki tells me that all the merchants & invaders who ever crossed the walled city flocked past it,thus speaking volumes about its popularity and worth. The congested lanes dotted with shops selling linen,clothing, jewellery, books, electronics, footwear and what not turn so busy after noon,the peak time when the wholesale dealings begin that you could skip a breath trying to carve your way past them. Being in hurry is a way of life in this part of the city which is eternally teeming with people but has something to offer to everybody who lands here.

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeFor me, the area is one of the best places to shop and eat if you happen to be in Delhi. It has a charm, a retro yet modern feel which is missing inside the food courts & malls.However, it is quite unfortunate that I caught on to the magnificence of the area quite late. I remember my first time there with dad and how claustrophobic I felt. In an effort to catch the glimpse of the sky, I looked up and all I saw were a cacophony of electric wires and the countless birds sitting on them, the rows of laundry sun drying and dilapidated balconies of houses, spaced at arm’s length from one another.

It was again during school years that I visited the place for our book hunting and chaat (street food) tasting hangout with friends. In those years, the Delhi Metro was still in the works and reaching Chandani Chowk from my home meant commuting through a couple of buses to a central point & then either hopping on to a rickshaw or walking down to your destination.It took effort, a whole lot of it.

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeI thronged the area much more during my pre wedding months, the place is a heaven for women interested in shopping for bridal gear and mom and me really looked forward to our Saturday shopping trips.We used to catch the morning metro as early as possible to get there and finish by noon before the shopper frenzy started.

For obvious reasons I skipped breakfast on those days.The food choices were unlimited and dreamy.We ate a different thing at a different eatery each time. It was on one of those trips that I discovered Chole Paneer from a street side eatery, served with ribbon thin onion rings and puffy bhaturas (fried flatbread) and hot, really hot pickle. It is fit to be the best chickpeas dish I have eaten in a long long time.Oily, spicy and creamy from soft melt in the mouth chunks of paneer, I am already salivating as I write this after so many years, so you can imagine what I mean here.

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipeOver the years, I have come up with a recipe which (sort of) caters to the needs & tastes of my family – the husband doesnt want the ‘yellow’ from turmeric and if he had his way he would pick out the paneer too. I like how the lightly mashed chickpeas pick up the milky richness from paneer and would not give up on that ever! Although in the real world, I serve it with naan or kulcha,I bet they are no comparison to those oil drenched soft bhaturas!

Sinfully Spicy - Chole Paneer, Chickpeas With Indian Cheese #streetfood #recipe

 

Categories
Breakfast Brunch Easy Recipes Eggs General Indian Streetfood Indo Chinese Pasta/Noodles Side Dishes

Green Chili & Garlic Noodles With Eggs

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeWhen I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don’t even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be a family favorite.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeYou know the thing about noodles – thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauce loaded with spices which is a typical example of the kind you will find on indian streets.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeI kept it really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautéed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Printable Recipe

Ingredients (Serves 2-3)

  • 5 oz noodles (I use Ching’s brand but any egg noodle will work)
  • 1/2 tsp toasted sesame oil
  • 1 tsp oil
  • 5 garlic cloves
  • 3 Thai bird chilies (adjust to tolerance)
  • 1/2 cup thin sliced red onions
  • 4 scallion stalks (green & white part chopped separately)
  • 1.5 cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
  • 3 tbsp sunflower oil (Use any neutral oil)
  • 1.5 tsp dark soy sauce
  • 1/4 tsp garam masala
  • 1/2 tsp fresh ground black pepper
  • 1-2 tsp white vinegar (adjust to taste)
  • Salt to taste

For the Eggs

  • 4 eggs
  • 1 teaspoon oil
  • Salt & black pepper to taste
  • 1 tsp fresh cilantro, very finely chopped

Method

Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 tsp regular and sesame oils and set aside.

While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.

Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 tsp oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.

In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.

Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.

Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.

Toss well and let sit for 20-30 minutes if possible else serve right away.

Enjoy & Thanks for stopping by.